King Oyster Mushroom Vegan Scallops with Cucumber


King Oyster Mushroom Vegan Scallops with Cucumber


  • Slice your cucumbers and toss them with some lemon juice and a pinch of salt. Set aside. 

  • Slice your mushrooms. Gently rinse and then thoroughly pat dry mushrooms before cooking with them. 

  • Add your mushroom rounds to a bowl and ad the tamari, brown rice syrup and pepper - add optional diced shallots. Toss well. The mushrooms should absorb mush of the liquid and take on a brown marbled color. 

  • Add safflower oil to a small skillet - heat over high heat. Wait until oil is hot. 

  • Place the mushrooms flat side down in the pan. They should sizzle. Sear for about a minute on each side. 

  • Sprinkle black pepper over top of mushrooms as desired. 

  • Flip the mushrooms. You can shake the pan around a bit to disperse the oil and flavors. 

  • At this point pour any remaining liquid from the bowl into the pan. 

  • With the heat turned to medium-high, tilt the pan so that all the liquid (oil and marinade) dips to one side in a pool. Then using a large tablespoon, gather the liquid and quickly pour it over the scallops. 

  • Repeat the step above so that the mushrooms absorb the liquid and caramelize. 

  • Flip mushrooms again and sprinkle with salt and peper as desired. Turn off pan and allow to rest for a minute or two. 

  • Serve hot mushrooms on a plate with the chilled, lemon tossed cucumbers. Add a sprinkle of parsley over top and additional black pepper as desired. 

  • 4 wide-stemmed king oyster mushrooms, sliced into 3/4"thick circles 2-3 tsp safflower oil. 

  • 2 Tbsp tamari, liquid aminos or soy sauce

  • 2 tsp brown rice syrup (or another liquid sweetner like maple or agave)

  • Pink salt to tase

  • Black pepper to taste

  • 1 cup Persian cucumbers, sliced in different sized stumps - some skinny, some taller 

  • 1 Tbsp lemon juice